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Gooseberry Coriander chutney

2.2 kg Gooseberries topped and tailed
1 kg Chopped peeled white onions
1 tin chopped tomatoes [ approx 400g ]
500 g Sultanas
900 g Brown sugar
600 ml malt vinegar
1/2 Tea spoon Turmeric
1 Table spoon Ground mix spice
2 table spoons ground Coriander
80 g or 1 packet fresh coriander

Pop all the ingredients into a preserving pan except the fresh
Bring to the boil and then simmer till reduced and thickened, with all
liquid dispersed,At this point chop the fresh coriander roughly and add
to the chutney off the heat and stir in gently
Pot in the usual way

Apple Cider chutney

1.5 kg Peeled chopped apples
1.5 kg Peeled chopped white onions
500 g Sultanas
1 kg Brown sugar
2 ltrs Cider vinegar [ buy from your local cider farm as the flavour
will be amazing compared to shop bought ]
50 g Ground ginger
50 g Ground mix spice
30 g Yellow mustard powder

Add all ingredients to preserving pan, bring to boil and turn down to a
simmer, keep stirring to prevent sticking towards the end of cooking.
Once excess liquid has gone the chutney is ready to pot in the usual way

Beetroot & Horseradish chutney

1 kg Grated beetroot
500 g peeled chopped apple
500 g Fine chopped white onion
500 ml Red wine vinegar
800 g Brown sugar
30 g grated root ginger
1 teaspoon Coarse ground black pepper
150 g grated fresh horse radish

Put all ingredients into a preserving pan, bring to boil then turn down
and simmer for 30mins or until vegetables feel cooked, add the
horseradish and cook for a further 20 mins until mixture thickens and no
excess liquid remains in the pan, try not to over cook or the chutney
will loose its vibrant colour
Pot into jars in the usual way